Grilled Eggplant Parmesan Sandwich

Grilled Eggplant Parmesan Sandwich

5 Reviews
From: EatingWell Magazine, September/October 2008

Our healthier eggplant Parmesan sandwich uses tender, smoky grilled eggplant instead of fried, so it has a fraction of the fat and calories. To make these sandwiches a cinch to prepare, make sure to have all your ingredients ready before you head out to the grill.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 large eggplant, (1¼-1½ pounds), cut into 12¼-inch-thick rounds
  • Canola or olive oil cooking spray
  • ¼ teaspoon salt
  • 3 tablespoons finely shredded Parmesan, or Asiago cheese
  • ½ cup shredded part-skim mozzarella cheese
  • 4 small pieces focaccia bread, or rustic Italian bread
  • 2 teaspoons extra-virgin olive oil
  • 5 ounces baby spinach
  • 1 cup crushed tomatoes, preferably fire-roasted
  • 3 tablespoons chopped fresh basil, divided


  • Active

  • Ready In

  1. Preheat grill to medium-high.
  2. Place eggplant rounds on a baking sheet and sprinkle with salt. Coat both sides lightly with cooking spray. Combine Parmesan (or Asiago) and mozzarella in a small bowl. Brush both sides of focaccia (or bread) with oil.
  3. Place spinach in a large microwave-safe bowl. Cover with plastic wrap and punch several holes in the wrap. Microwave on High until wilted, 2 to 3 minutes. Combine tomatoes and 2 tablespoons basil in a small microwave-safe bowl. Cover and microwave until bubbling, about 2 minutes.
  4. Place all your ingredients on the baking sheet with the eggplant and take it to the grill. Grill the eggplant slices until brown and soft on both sides, 2 to 3 minutes per side. Grill the bread until toasted, about 1 minute per side. Return the eggplant and bread to the baking sheet. Reduce grill heat to medium.
  5. Place 1 eggplant round on top of each slice of bread. Layer 1 tablespoon tomatoes, 1 tablespoon wilted spinach and 1 tablespoon cheese on each slice of eggplant. Repeat with the remaining eggplant, sauce, spinach and cheese. Sprinkle each stack with some of the remaining basil. Place the baking sheet on the grill, close the lid and grill until the eggplant stack is hot and the cheese is melted, 5 to 7 minutes.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: 1 sandwich
  • Per serving: 286 calories; 8 g fat(2 g sat); 7 g fiber; 46 g carbohydrates; 12 g protein; 111 mcg folate; 12 mg cholesterol; 10 g sugars; 2 g added sugars; 3,691 IU vitamin A; 19 mg vitamin C; 229 mg calcium; 4 mg iron; 760 mg sodium; 721 mg potassium
  • Nutrition Bonus: Vitamin A (74% daily value), Vitamin C (32% dv), Folate (28% dv), Calcium (23% dv), Iron (22% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 2 vegetable, 1 medium-fat meat, ½ fat

Reviews 5

May 07, 2011
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By: bradentonscott
NOPE! any recipe that uses a microwave is an offense to foodies. I know it can be adapted to skip that step, but it's offensive that a site claiming to be all about health even allows microwaves in a recipe. I'll skip this, and find a better recipe. There are thousands out there that don't suggest this toxic short cut. Pros: veggies Cons: microwave
November 12, 2010
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By: Michelle Edelbaum, Digital Dir
Yummy way to use up garden full of eggplant! I love this recipe and in the summertime it is a great way to use all the eggplant form my garden and is super-easy on the grill. Would definitely make this again! Pros: Awsome flavor Cons: Have to use the grill, which isn't always ideal in the winter
June 10, 2010
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By: EatingWell User
This meal was so delicious. Even as a leftover. I made it for the first time when a friend came over. The unfortunate thing was that I needed to use my george foreman instead of a real grill because it was raining! next time, I plan to make it on a real grill. It was absolutely delicious though.
May 23, 2010
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By: lballard
Just made this! It is sooo good. I added some freshly grated parmesan on top of the hot mushroom. YUMMY!
April 23, 2010
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By: EatingWell User
This recipt is what I would call fastastic, although I would use in place of part-skim mozzarella cheese, with tofu mozzarella cheese.
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